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Originally Posted by Lisbet  I had forgotten that ground meats sometimes come to the supermarket already frozen, therefore.....guess it is best to grind in your own kitchen. That way you are assured of a coarse grind that is required for good hamburgers. Will do the WET wrap, too!
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Just a quick question here - which may seem either obvious or mis-informed. But, if a raw meat comes to your supplier pre-frozen, once it's been thawed, surely you can't freeze it again before it is cooked?
Freeze it after cooking and then just re-heat, perhaps? I wouldn't re-freeze raw pre-frozen meat.
BTW, good hint about the wet cling wrap. Its a bit like freezing fish for the deep freeze - makes a nice case around it so the ice barrier doesn't allow an exchange of moisture. Fish can get so mushy after freezing.